Whole Wheat Flour and Jaggery Ladoo
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 62959 times
Kid or adult, none can resist these aromatic, tasty, melt-in-the-mouth laddoos made of whole wheat flour and jaggery.
Roasting the flour well removes the raw smell and gives the Whole Wheat Flour and Jaggery Laddoo a rich aroma while jaggery and ghee give it an intense, traditional flavour.
Wholesome and nutritious, the Atta ke Laddoo is a saviour when hunger strikes. Just two laddoos are enough to satisfy your tummy. You can make a batch of these laddoos and store them at room temperature for a week.
You can also try recipes like Churma Ladoo or Coconut Laddoo .
- Dry roast the whole wheat flour in an aluminium kadai or in a deep non-stick pan on a slow flame for 7 minutes.
- Add the melted ghee, mix well and cook on a slow flame for 3 minutes, while stirring continuously.
- Switch off the flame, add the nuts and mix well.
- Transfer it on a plate and allow it cool slightly.
- Once cooled slightly, add the jaggery and cardamom powder and mix well using your hands.
- Divide dough into 18 equal portions and shape each portion in between your palms into a round ladoo.
- Serve or store in an air-tight container.
Nutrient values (Abbrv) per ladoo
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